Green products in public kitchens and private restaurants in Denmark
29 Jun 2020
A joint proposal for the next Denmark Climate Plan was launched. Denmark’s national climate goal is one of the most ambitious in the world: a reduction in climate emissions by 70% by 2030.
On May 23, a broad alliance of Danish trade unions, educational and advisory institutions and business organizations representing thousands of farmers, restaurants and food companies launched a joint proposal for the next Denmark Climate Plan. Denmark’s national climate goal is one of the most ambitious in the world: a reduction in climate emissions by 70% by 2030.
The coalition proposed scaling up successful efforts in Denmark with a conversion to healthier, climate-friendly and eco-friendly meals in public kitchens. Thousands of schools, hospitals, kindergartens, residences, ministries and even military barracks across Denmark have transformed meals and food preparation so that meals are richer in plants, with less meat, more seasonal produce and much less waste of foods.
The savings (generated by reducing waste and reducing meat consumption) have served to pay for organic food, allowing 60% organic product in public meals, within the same operating budgets. In Copenhagen 86% of public institutions are committed to the ecological.
The Danish model was a key case in October when climate leaders from many of the world’s largest cities signed the declaration Cities of Good Food: Achieve a Planetary Health Diet for All at the C40 Mayors Climate Summit in Copenhagen. They will work for healthy, climate-friendly and ecological food. Along with other strong green policies, the Danish conversion of public kitchens was also recognized by the Food and Agriculture Organization of the United Nations (FAO), the World Future Council and IFOAM – Organics International with a Policy Award. Futura in 2018.
The Danish model has changed the food that municipalities buy and has transformed the way dishes are prepared. It is a holistic approach, addressing multiple interconnected sustainability challenges by implementing ‘the whole package’ with less waste and more plant-rich meals based primarily on food from organic farms. It is a solution with unusually broad sustainability benefits for climate, biodiversity, drinking water quality and health. The research also documents new pride, motivation, increased job satisfaction, and decreased sick leave among kitchen workers. Makes sense. Driving positive change with your own hands and crafts is rewarding!
The Danish model, and the drive to improve it, is a strong example of positive interaction between ambitious and transformative government policy frameworks, on the one hand, and the simultaneous mobilization of the food sector and NGOs on the other. For less than 2 euros per citizen per year, it includes:
Source: Bio Eco Actual